Roast Cod With Watercress Crushed Potatoes Recipes

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.

ROAST COD WITH POTATOES AND TOMATOES

Steps:

• Slash the skin of the fish in a few places across the thickest part. This ensures that the fish does not curl, and cooks evenly. Sprinkle with salt.
• Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
• Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick. Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top. Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil. Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender. Turn the vegetables over once during cooking.
• Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until fish is cooked through and flakes easily with a fork.
• Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

ROASTED COD AND POTATOES

Steps:

• Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
• Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
• Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

ROAST COD WITH WATERCRESS CRUSHED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 C).
• Boil the potatoes until tender.
• Drain.
• While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
• Lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
• Squeeze over the lemon juice and sprinkle with salt and pepper.
• Bake the fish for 10-15 minutes, until it flakes easily.
• Meanwhile, discard the thick, woody stems from the watercress.
• Put the remaining oil and garlic in the potato cooking pan (the potatoes should have been drained and removed by this point) and heat for a couple minutes.
• Return the hot potatoes to the pot along with the watercress and use a fork to mash.
• You are not aiming for a smooth mash but rather a crushed texture.
• When the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
• Season with salt and pepper and give a final stir.
• To serve, put half of the potatoes on a warmed plate and lay the fish over the top.
• You could sprinkle over an extra glug of oil, if you are a real olive oil fan.